Sheet Pan Crispy Sweet and Sour Chicken with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Veggies

Experience a harmonious blend of tangy sweet and sour flavors with a crispy, light chicken coating complemented by a medley of roasted veggies. This dish strikes a perfect balance between crisp texture and juicy tender chicken, all roasted on a single sheet pan to retain vibrant colors and flavors.

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NUTRITION

434kcal
Protein
42.3g
Fat
18.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ medium Red Bell Pepper

1 cup Broccoli

1 small Carrot

¼ cup Pineapple Chunks

¼ cup Almond Flour

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Garlic Powder

½ tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the soy sauce, rice vinegar, garlic powder, and black pepper to create a light sweet and sour marinade.

  • 3

    Place the chicken breast on the sheet pan. Brush or drizzle half of the marinade over the chicken. Then, lightly coat the chicken with almond flour for a crispy texture.

  • 4

    Chop the red bell pepper, broccoli, and carrot into bite-sized pieces and arrange them around the chicken on the sheet pan. Drizzle the remaining marinade over the veggies.

  • 5

    Scatter the pineapple chunks over the veggies to infuse a subtle sweetness during roasting.

  • 6

    Roast everything in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Veggies

Experience a harmonious blend of tangy sweet and sour flavors with a crispy, light chicken coating complemented by a medley of roasted veggies. This dish strikes a perfect balance between crisp texture and juicy tender chicken, all roasted on a single sheet pan to retain vibrant colors and flavors.

NUTRITION

434kcal
Protein
42.3g
Fat
18.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ medium Red Bell Pepper

1 cup Broccoli

1 small Carrot

¼ cup Pineapple Chunks

¼ cup Almond Flour

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Garlic Powder

½ tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the soy sauce, rice vinegar, garlic powder, and black pepper to create a light sweet and sour marinade.

  • 3

    Place the chicken breast on the sheet pan. Brush or drizzle half of the marinade over the chicken. Then, lightly coat the chicken with almond flour for a crispy texture.

  • 4

    Chop the red bell pepper, broccoli, and carrot into bite-sized pieces and arrange them around the chicken on the sheet pan. Drizzle the remaining marinade over the veggies.

  • 5

    Scatter the pineapple chunks over the veggies to infuse a subtle sweetness during roasting.

  • 6

    Roast everything in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.